Cream Cheese Cheesecake
Indulge in the ultimate dessert experience with this Cream Cheese Cheesecake, a rich and velvety masterpiece crafted with perfectly softened cream cheese and a buttery graham cracker crust. This classic baked cheesecake recipe achieves its ultra-smooth texture through careful mixing and a water bath baking method to prevent cracks and ensure a luscious, creamy consistency. A hint of sour cream adds tangy depth, while vanilla enhances the sweetness of every bite. Whether you’re serving it plain or with a topping of fresh berries or caramel drizzle, this elegant cheesecake is ideal for special occasions or as a crowd-pleasing dessert centerpiece. With straightforward instructions and just 20 minutes of prep time, this recipe is as achievable as it is irresistibly delicious.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs
Instructions
Preheat the oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and fluffy, about 2-3 minutes.
Add 1 1/4 cups of granulated sugar and mix until combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, beating on low speed and making sure each egg is fully incorporated before adding the next. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the surface with a spatula.
Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 75 minutes, or until the edges of the cheesecake are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracks.
Remove the cheesecake from the water bath and cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set.
Once chilled, carefully release the cheesecake from the springform pan. Slice and serve as desired. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 32.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
